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Preheat the oven to 338 degrees Fahrenheit or 170 degrees Celsius. Line an eight-inch square baking pan with wax paper. Set aside.
In a medium mixing bowl add the flour, cornmeal, baking powder and salt. Whisk together until combined. Set aside.
In a separate mixing bowl whisk together the milk, lemon juice, honey, eggs and oil. Whisk until well combined.
Pour the milk mixture into the flour mixture and stir until the batter is smooth with no lumps.
Fill the prepared cake tin with the cornbread batter.
Bake the cornbread for 15-25 minutes or until an inserted toothpick comes out clean. Note: Depending on what type of milk you use, you may need to start checking around the 15 minute mark to see if your cornbread is done. Typically, regular milk will cause the cornbread to cook more quickly, and a plant based milk will cause the cornbread to cook less quickly.
Remove the cornbread from the oven and allow it to cool in the tin for five minutes before moving to a cooling rack.
Cut into sixteen equal pieces.